Christmas sugar cookies

December 25, 2017 at 8:54 pm | Posted in Cookies | Leave a comment
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Sugar cookie recipe taken from joyofbaking

Icing recipe taken from sweetsugarbelle

Sugar Cookies (yield ~36cookies):

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners’ (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup – 3/4 cup (120 – 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Instructions(sugar cookies):

1. Beat butter and sugar until light and fluffy (~3mins)
2. Add eggs and vanilla extract and beat until combined
3. whisk together the flour, salt and baking soda in a separate bowl, then add flour mixture and beat until you have a smooth dough
4. Divide the dough in half and wrap each half in plastic wrap
5. Refrigerate for ~ an hour or until firm enough to roll
6. Preheat oven to 350F
7. Roll out dough in a lightly floured surface to a thickness of 1/4 inch (1cm). (keep turning the dough as you roll, making sure the dough doesn’t stick to the counter?)
8. Cut cookies and transfer to baking sheet. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
9. Refrigerate for ~15mins to chill which prevents cookies from spreading (I skipped this step)
10. Bake cookies for about 8-10mins or until edges are just starting to brown
11. Let cookies cool for a few minutes before transferring to cooling rack.

Royal icing may take several hours or overnight to completely dry. Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.

Royal Icing

Yield: Approximately 5 cups

Ingredients

  • 2 pounds {one bag} confectioner’s sugar {907 grams}
  • 5 tablespoons meringue powder {approximately 53 grams}
  • 2-3 teaspoons oil-free extract or emulsion
  • 1/2-3/4 cups warm water

Instructions

  1. Begin by stirring the flavoring into half the water.
  2. Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like.
  3. With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.
  4. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

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